Lemon and Ginger Baked Cheesecake - Dairy & Soy Free!

After a special request from a FB fan we decided to write up our favourite cheesecake recipe for you. This Lemon and Ginger Baked Cheesecake was a hit with the whole family – nobody could quite believe it was Dairy and Soya free!

Ingredients

150G Gingernut biscuits

60G Stork Baking Block

150G Violife Soft cheese

½ Fresh Unwaxed Lemon

100G Icing Sugar

1 Medium Egg

1 Packet Greens Lemon Pie Filling Mix

1Egg Yolk

Scant ½ pint water

Grease the sides of a 7" (175mm)loose bottomed cake tin, and line the base with foil. Preheat the Oven to 180°C.

Using a food processor blitz the Gingernuts to crumbs (or place inside a strong freezer bag and crush with a rolling pin to work out those frustrations!) .

Melt the Stork margarine in a pan, over a low heat, when completely melted add the crumbed biscuits. Stir well to ensure they are well covered before turning them out into the prepared cake tin. Spread the crumbs out to cover the base and press down firmly with the back of a spoon, place in the fridge to chill for 20-30 minutes.

Using a large bowl mix the Violife cream cheese with the zest and juice of the lemon, beat in the icing sugar, the mixture will be very loose, now beat the egg and whisk into the mix.

Turn this out into the cake tin, on top of the chilled crumbs, and bake for 45 minutes until well risen and golden. Turn the oven off and leave the cheesecake in for another hour – cooling it like this ensures the cake does not “drop” (sink in the middle).

Prepare the Lemon Pie filling mix, using the egg yolk and water, whisking to ensure it is smooth and thickened. Leave to cool slightly.

Remove the cheesecake from the oven and top with the cooled pie filling before refrigerating for a couple of hours to set the topping.